Roasted Root Vegetables Salad | Food Channel L Recipes
Roasted Root Vegetables Salad: colorful, delicious and healthy - the best of the season in one dish!
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 4 servings:
300 g carrots
400 g beet roots
1 garlic bulb
80 ml white balsamic vinegar
80 ml olive oil
1 tsp mustard
2 tbsp honey
1 tsp oregano
1 sprig of mint
2 sprigs of parsley
120 g white brined cheese
Salt and black pepper
Hearty Roasted Veggie Salad
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Roasted Winter Root Vegetables - Recipe by Laura Vitale - Laura in the Kitchen Ep 250
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Roasted Vegetable Salad Recipe | Quick & Easy Baked Veg Salad | Ruchi's Kitchen
Learn how to make Roasted Vegetable Salad, an easy to make quick to assemble and equally healthy recipe by Ruchi Bharani.
Salad can't get much easier and tastier than this one. Watch and learn how to make this simple, easy and healthy salad recipe only on Rajshri Food and do let us know your feedback through your comments.
Red Bell peppers
- In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
- Add olive oil, salt, pepper to the vegetables and give it a toss.
- Cover the baking tray with an aluminum foil and place the vegetables.
- In a pre heated oven, bake them at 180° for 15 to 20 minutes.
- Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
- Add the dressing along with parsley and toss them together.
- Healthy and delicious roasted vegetable salad is ready!
- In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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How to Make a Roasted Vegetable Salad
How to Make a Roasted Vegetable Salad
This scrumptious salad packs all the fall flavors into each and every bite. Roasted butternut squash, sweet onions and radishes on a bed of peppery arugula, topped with a sprinkling of dried cranberries, candied pecans and shaved pecorino Romano. The whole thing is drizzled with a rich and tangy balsamic vinaigrette with lots of fresh thyme!
How to Make a Roasted Root Vegetable Salad : Gourmet Vegetable Recipes
Roasted root vegetable salad includes numerous healthy vegetables including turnips, which are part of the cruciferous vegetable family, and parsnips, which are high in soluble fiber and help lower cholesterol. Make a roasted root vegetable salad with help from an experienced culinary professional in this free video clip.
Expert: Kate Goldhouse
Filmmaker: Ryan Shelby
Series Description: You'd be surprised by just how many delicious and easy recipes you can make right at home using vegetables as primary ingredients. Learn about gourmet vegetable recipes with help from an experienced culinary professional in this free video series.
how to make PERFECT ROASTED ROOT VEGETABLES
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How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.
How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
Serves 6 - 8
2 Large Red Beets
2 Potatoes, Yukon Gold, or your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
¼ Cup Fresh Parsley, chopped
For the Dressing:
¼ Cup Olive Oil
2 Tablespoon Red Wine or Balsamic Vinegar
1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 450 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place them in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender about 1 hour, depending on cut size. Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.
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Ciao! I'm Lucia Oliverio, and this is a channel where I teach you how to take whole ingredients and simples recipes that make great-tasting meals. Subscribe to GreenOlive Cooking Channel, to learn how to make simple and tasty recipes for your family and friends. New recipe videos post every Saturday Morning!
Warm roasted root vegetable salad - Healthy recipe - Allrecipes.co.uk
This colourful winter salad is chock-a-block with sweet and flavourful root vegetables and topped with Feta cheese for a delicious contrast. Enjoy this warm salad as a starter or healthy lunch with some crusty bread.
Everyone needs a bit of colour in their diet, especially during the cold months of winter when produce pickings are slim. This warm salad is the answer - a healthy and delicious combination of roasted parsnip, beetroot and sweet potato.
-- Be sure to roast the veg in separate areas in the roasting tin; if you mix the veg all together prior to roasting, the beetroot will colour all of the other veg red.
-- Piquant Feta provides a nice contrast to the sweet veg. But if you aren't a fan of Feta, try another crumbly soft cheese. Mild, soft goat's cheese would work a treat.
-- Add another dimension to the salad by topping with toasted chopped walnuts.
-- You could serve the roasted veg over a small bed of mixed salad greens. Simply drizzle the greens with a touch of olive oil and balsamic vinegar before serving.
Roasted Root Vegetable Salad Tutorial-- Healthy Main Course Salad or Seasonal Side!
This week on 'We Can Ola Do it', we're keeping it healthy and seasonal. Ellen Pruden, from the Manitoba Canola Growers, makes this Roasted Root Vegetable Salad with Maple Vinaigrette. Learn how to make this easy recipe!
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Balsamic Roasted Vegetables
Need a new way to cook your vegetables? Try roasting your vegetables in a balsamic vinaigrette! Roasting caramelizes the sugars in the vegetables and creates a sweet, rich flavor and adds texture. Find the complete recipe here:
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How to Make a Roasted Root Vegetable Salad
How to Make a Roasted Root Vegetable Salad. Part of the series: Gourmet Vegetable Recipes. Roasted root vegetable salad includes numerous healthy vegetables including turnips, which are part of the cruciferous vegetable family, and parsnips, which are high in soluble fiber and help lower cholesterol. Make a roasted root vegetable salad with help from an experienced culinary professional in this free video clip.
Roasted Root Vegetable and Farro Salad | Hungry for: Après-ski
Winterize salad with hearty grains. This Roasted Root Vegetable & Farro Salad will keep you fuelled and filled through the winter season. FULL RECIPE BELOW.
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Editor: Jacob Metiva
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RECIPE: Roasted Root Vegetable and Farro Salad with Meyer Lemon Vinaigrette | Serves 6
-4 small golden beets, scrubbed, quartered
-2 medium multi colored carrots, scrubbed, sliced in half and cut into 1 inch chunks
-1 medium parsnip, scrubbed, sliced in half and cut into 1 inch chunks
-2 shallots, quartered
-3 tablespoons extra virgin olive oil
-Kosher salt and freshly ground black pepper
-1 ½ cup pearled farro, rinsed
-½ cup balsamic vinaigrette (store-bought or homemade)
-Juice of 1 meyer lemon
-3 cups baby arugula
-½ cup shelled and salted pistachios , chopped
-¼ cup dried cranberries
-¼ cup crumbled feta cheese
-Heat oven to 425 degrees. Line a rimmed sheet tray with foil.
-Add beets, carrots, parsnips and shallots to the sheet tray and drizzle with olive oil.
-Season with salt and pepper and toss all together with hands. Roast until
tender and golden, about 25- 30 minutes. Stir halfway through roasting.
Bring a pot of water to boil. Add the farro to a large saucepan of boiling salted
water. Cook until tender but still chewy, about 10-15 minutes (depending on
brand). Drain well in a colander.
In a small bowl whisk balsamic vinaigrette with meyer lemon juice, set aside until
ready to use.
Add farro to a large serving bowl, toss in the roasted vegetables, arugula.
Drizzle with the vinaigrette and toss all together. Top with pistachios, cranberries
and feta. Serve room temperature.
How to Make Roasted Root Vegetables
University of Illinois Extension Health and Nutrition educator, Mary Liz Wright, demonstrates how to prepare and cook roasted root vegetables.
Warm Roasted Root Vegetable Salad
This is a lovely, colourful salad and a great way to get your veggies. Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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[Paleo Cooking] Roasted Root Vegetable Salad
Episode 4: Roasted Root Vegetable Salad
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My Blog: goodbyegrains.com
Honey Roasted Root Vegetable Salad Recipe
Growing Hope Youth Program Assistant Nia Thomas shows us how to make Honey Roasted Root Vegetables.
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Roasted Root Veggie Salad
Now that the weather has cooled down I like to eat warm salads and since it is the season of root veggies this is the perfect root veggie salad you can make. Plus it is full of protein and nutrients.
Recipe: For the full recipe:
Oven Roasted Root Vegetables Recipe with Herb Butter
There’s a reason it’s called seasonal produce, it changes with the seasons. There’s no logic to be using things like zucchini, tomatoes, green beans, things like that, those are for summer my friends.
Fall and winter bring a whole new slew of things and those are what you should be cooking with and eating.
Ingredients for this recipe:
• 2 cups brussel sprouts, sliced in half
• 3 peeled parsnips, cut into 1” cubes
• 1 peeled celeriac root, cut into 1” cubes
• 2 bunches peeled baby carrots, cut into 1” slices
• 2 pounds baby potatoes, cut in half
• 1 peeled and julienne red onion
• 3 tablespoons olive oil
• ¼ cup lemon-herb butter
• sea salt and cracked pepper to taste
prep time: 20 minutes
Cook time: 30 minutes
1. Preheat the oven to 450°.
2. Add the vegetables to a large bowl and toss with olive oil, salt and pepper until coated.
3. Spread the veggies out on 2 sheet trays lined with parchment paper, make sure not to stack them, and bake at 450° for 25 to 28 minutes or until roasted and cooked. They should still have some crispiness to them.
4. Toss the roasted vegetables in the lemon herb butter and serve with optional garnish of chopped fresh chives and parsley.
• HOW TO REHEAT IT: Add the vegetables to a pan and cover with foil. Place in the oven at 350° for 8-10 minutes or until hot. You can also heat them in the microwave.
• STORING AND FREEZING: They will last covered in plastic in the refrigerator for up to 4 days. They will also freeze covered for up to 2 months. Thaw them before reheating.
Roasted Root Vegetable Recipe For Your Next Meal
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Watch this video and please comment. Root vegetables are much to often no fixed in the best way to bring out their intense flavors. Growing up I know they were usually simmered or boiled. This way of cooking much of their flavor was lost. But by roasting your root vegetables all of that great flavor is retained and you have added to the flavor by roasting these excellent vegetables and inhancing their flavor. I hope you enjoy my video of Roasted Root Vegetable Recipe For Your Next Meal.
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#texasstylecuisine #texasstylebbq #roastedvegetablerecipe
Roasted Root Vegetables & Wheat Berry Salad: Recipe Demo via David Lebovitz
Sneak in extra vegetables with this hearty salad via DavidLebovitz.com.
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
**Roasted Root Vegetable & Wheat Berry Salad **
1 1/2 cup (300g) wheat berries or farro
one bay leaf
2 pounds (1kg) assorted root vegetables; carrots, rutabagas, butternut squash, celery root, parsnips, and salsify, peeled and cut into thumbnail-sized cubes
1 large red onion peeled and diced
1/3 cup plus 2 tablespoons (80ml) olive oil
10 or so branches of fresh thyme
salt and freshly-ground black pepper
1/2 cup (60g) dried cranberries or cherries, coarsely chopped
We’ll start with cooking the grain in well-salted water with a bay leaf. Depending on the variety you’re using, this can take 40-60 minutes.
In the meantime, peel and chop your root vegetables into thumbnail sized pieces. And dice a red onion, or whatever you have laying around, like a shallot.
Now toss them onto a baking sheet with olive oil, thyme sprigs, salt and pepper.
Roast for 20 minutes, stirring them halfway. Make sure they are cooked through and browned on the outside. Once everything is finished cooking, you’ll stir it all together.
Take the cooked grains, remove the bay leaf, and stir with the root vegetables, removing the thyme sprigs if you prefer. This is also a good place to add dried fruits like cranberries or cherries, even some nuts and/or soft crumbly cheese.
Use some stellar olive oil to bring it all together. You might need a splash of vinegar and just because I like mustard, I’m using a mustard vinaigrette!
In the original recipe, David includes several other variations which make this a very easy foundation to build on as you find yourself blessed with lots of root vegetables and grains. This is wonderful served warm, room temperature, or even cold.
#farro #farrorrecipe #howtocookfarro
Perfect Roast Vegetables | Jamie Oliver
Give your humble vegetables the VIP treatment with this great recipe from the Jamie at Home TV series. They will go great with any family dinner all year round. Remember to choose what's in season at the time and use as much local produce as possible for the freshest flavours.
We'd love to hear your ideas for roast vegetables in the comments box below What's your favourite? How do you like season them or add extra flavour?
Carrots and beets (Jamie at home: Carrots and Beets). Jamie at Home first aired in the UK on C4 in 2007.
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
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The Simplest and the most Delicious Roasted Roots Salad. Roasted Root Vegetables Recipe/ ASMR
#Salad #RootSalad #Healthy #asmr
This ROOT Salad is 100% nutritious , delicious and colourful . You can make it anytime in the year. Great with steaks and turkey for your dinners with family and friends.
400 g Beets
1 big carrot 225 g Carrots
2 cloves garlic
160 g one large Onion
Salt and pepper to taste
Rose Mary to taste
Extra virgin olive oil 4 tbsp.
Honey 2 tbsp.
1 tbsp. apple cider vinegar
1 Lemon juice
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. سلطة الشمندر beet salad سلطة البنجر roasted root vegetables beet salad recipe
You're Doing It All Wrong - How to Roast Vegetables
Learn how to roast vegetables. Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted.
Roasted Veggie Salad With Avocado Dressing
Roasted Veggie Salad With Avocado Dressing
1 red bell pepper, roughly chopped
1 pound butternut squash
1 pound Brussels sprouts, hulled and halved
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 ounces mixed greens
1 small garlic clove
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with ? of the roasted veggies. Spoon on the Avocado Dressing and serve.
Music provided by Audio Network. Used with permission
Roasted root vegetable salad (Roasted pumpkin & carrots)
Chef dulantha kitchen food recipes
How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
2002, Barefoot Contessa Family Style, All Rights Reserved
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
Roasted Root Vegetable Salad With Cranberry Ginger Dressing
Roasted Root Vegetable Salad from Michy
We visit chef Michelle Bernstein at her signature restaurant, Michy's in Miami, where she conjures up a deliciously simple roasted veggie salad. The fig yogurt twist at the end will leave you salivating. Find the full recipe at checkpleasefl.com
HOW TO ROAST VEGETABLES | EASY VEGAN ROASTED ROOT VEGGIES RECIPE
LAY HO MA everyone! I'm always on the go, and coming home from a long day's work is tough on quality dinners. I am beyond excited to share with you how to make roasted vegetables. I absolutely love this because its easy, delicious, and literally the oven does all the work while you can do other stuff! You can use this as a vegan side dish or simply by itself. Let us know in the comments below what you think!
- red onion bulbs (or any onion or your choice)
- salt and pepper
- dried oregano
- olive oil
1. preheat your oven to 375F
2. prep your veggies
3. place all your vegetables minus the beets into a large mixing bowl
4. drizzle some olive oil, season with salt and pepper, and dried oregano
5. place the vegetables on a baking sheet
6. repeat step 4 with the chopped beets (this way you don't turn everything red!)
7. place beets on baking sheet and spread out your vegetables so that they cook evenly
8. bake in the oven for 40-50min
9. THAT'S IT!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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